Preservation of bacon or ham



Patented May 3, 1927.

PATENT OFFICE.

THOMAS W. MORRIS, OF LIVERPOOL, ENGLAND.

PRESERVATION OF BACON OR HAM.

No Drawing. Application filed May 18, 1926, Serial No. 110,018, and inGreat Britain February 12, 1926.-

This invention is concerned with improvements in the preservation ofbacon or ham, and is especially useful for retarding the decompositionof mild bacon which contains an amount of water suflicient to render itreadily subject to decomposition. It is the object of the invention toprovide a single process which can be applied without using antisepticssuch as borax.

According to the invention I subject the whole of the surface of thebacon or ham to a sterilizing temperature and impregnate it withgylcerin. I prefer to treat the material with a body of liquidpreferably by immersion in a bath of hot glycerin. No other ingredientsare necessary, and antiseptics can be omitted completely.

It has previously been proposed to coat the surface of meat withglycerin, but not to sterilize by heat. It has also been proposed to usean antiseptic mixture containing, inter alia, glycerin and tannin. Butin my process sterilization is effected and that without .the aid ofantiseptics. The bath of hot glycerin is the preferred. embodiment of myinvention since this simultaneously sterilizes the surface and applies auniform coating of glycerin which has valuable results for the purposedesired. 3o Emample.

Drain mild bacon well and if it is wet after draining, wipe the moisturefrom its surface with a cloth.

Heat the glycerin in a tank to a temperature of about 212 to 220 F. Toavoid possible decomposition of the glycerin through overheating, it isadvisable to keep the air above the gylcerin somewhat moist c. byblowing a little steam therein.

ip the bacon therein and remove it as rapidly as possible. Then drainand cool it, when it is then ready for keeping, packing or dispatch.This method of immersion in a bath of hot glycerin is the best method ofachieving the result according to the invention.

To prepare the processed bacon for consumption, wash it in warm waterand then hang it up.

When applied in the manner described, the hot gylcerin tends to destroybacteria formed on the bacon up to the time of dipping. Further, theglycerin apparently sinks into the surface, blocks the pores and hardensthe surface of the bacon thus forming a triple protection against flies,bacteria and air.

By this process mild bacon can be kept in good condition for a longerperiod and also sent a longer distance without risk of deteriorationthan if not processed. r

The process is highly effective in arresting the growth of both mouldand bacteria. It does not give the bacon an unpleasant flavour, odour orappearance. In view of the objections to the use of borax the presentprocess of heat treatment is of special value.

I declare that what I claim is 1. The process of treating bacon or hamwhich consists in heating a bath of glycerin to a sterilizingtemperature, immersing the bacon or ham momentarily therein, and quicklyremoving it therefrom.

2. The method of treating wet bacon or ham which consists in heating abath of glycerin to above 212 degrees Fahrenheit, immersing the wetbacon or ham momentarily therein, and quickly removing it there from.

3. Bacon or ham having a heat-sterilizing surface with glycerin therein.

In witness whereof I have hereunto signed my name this 6 day of May,1926.

THOMAS W. MORRIs.

